Old-Fashioned Divinity Candy

In a heavy 2 quart saucepan combine the sugar corn syrup hot water and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan using a pastry brush dipped in water. Remove from heat.

Just as the syrup is reaching temperature begin whipping egg whites: In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites beating constantly with the electric mixer at medium speed. Increase speed to high and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff add a few drops hot water.

Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.